Historic, archived document
Do not assume content reflects current
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Abstract
This repon presents historical data on the nutrient content of the U.S. food supply. Inchtded in this summan,' report are
estimates on the average pounds of food per capita and the average amount of nutrients per capita b\ decade beginning
with 1909-19. Information is provided for 28 foods/food groups and food energy and 27 nutrients. Also included in this
report are estimates of percentage contributions of nutrients by major food group for 1909-19 and 1990-99. Tlie data
presented in this report are useful to agricultural policymakers, economists, nutritionists, and public health educators.
Food availability and nutrient estimates of the food supply are used to monitor the potential of the food supply to meet the
nutritional needs of the U.S. population and to examine trends and evaluate changes in the American diet over time.
From 1909-19 to 1990-99. the availability of food energy and many nutrients increased in the food supply. The availabiliP^^
of more food energy reflects higher levels of most macronutrients. principally fat in the 1990' s. than in the early years of the
series. Higher levels of thiamin, riboflavin, niacin, iron, and folate in the 1990' s reflect Federal enrichment standards, the
folate fortification policy of 1998. and the use of enriched grain products. Higher levels of vitamin A reflect fortification of
ready-to-eat cereals, margarine, and daily products as well as the development in the 1960's of new varieties of deep-
yellow vegetables. The higher levels of vitamin E in the later years of the series were due to a greater use of vegetable fats
and oils. Higher calcium and phosphorous levels in 1990-99 reflect the increased consumption of lowfat milk, cheese,
yogurts, and other dairy products. Higher sodium levels in 1990-99 indicate the increased availability of processed foods,
such as cheese and canned vegetables in the later years of the series.
From 1909-19 to 1990-99. levels of magnesium and copper remained the same, and those of saturated fat. vitamin B^,,
potassium, and selenium were similar to levels in 1909-19. Levels for cholesterol and dietary fiber were lower in 1990-99
than in 1909-19. The lower cholesterol levels in 1990-99 refiect the decreased use of eggs and the shififrom whole milk to
lowfat dairy products since 1909-19, while the lower levels of dietary fiber are attributable to the decreased consumption of
grains since 1909-19.
This publication is an update of Home Economics Research Report No. 54. Nutrient Content of the U.S. Food Supply. 1909-
97. issued in 200 1 . This report includes revised estimates for the years 1 909 through 1 997 as well as new estimates for 1 998
and 1999. This publication is different from previous reports in that it presents data on foods and nutrients by decade begin-
ning with 1909-1919 and ending with 1990-1999. This summary report supersedes all previous pubhcations on the nutrient
content of the U.S. food supply.
Suggested citation: Gerrior. S. and Bente, L. 2002. Nutrient Content of the U.S. Food Supply, 1909-99: A Summaiy Report.
U.S. Department of Agriculture. Center for Nutrition Policy and Promotion. Home Economics Research Report No. 55.
The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the
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TDD). USDA is an equal opportunity provider and employer.
June 2002
Nutrient Content of the U.S. Food Supply, 1909-99
A Summary Report
S. Gerrior
L. Bente
Center for Nutrition Policy and Promotion
U.S. Department of Agriculture
Home Economics Research Report No. 55
Contents
Introduction 1
Food Supply Data 1
Per Capita Consumption Estimates 1
Food Composition Data 1
Food Supply Methodologies 2
Meat, Game, and Fish 2
Meat 2
Game 2
Fish 3
Dairy 3
Breakfast Cereals 3
Ready-to-Eat Cereals 3
Cooked Cereals 4
Fruits and Vegetables 4
Vegetables 4
Juices 4
Fats and Oils 4
Food Consumption Trends by Major Food Group, 1909-99 5
Meat, Poultry, Fish, Eggs and Legumes, Nuts, and Soy 5
Milk and Milk Products 5
Grains 5
Vegetables 5
Fruits 5
Fats and Oils 6
Availability and Sources of Selected Nutrients, 1909-99 6
Food Energy, Macronutrients, and Dietary Components 6
Vitamins and Minerals 7
Antioxidant Vitamins 7
B-Vitamins 8
Minerals 10
References 13
Tables Notes 14
Tables 15
A Summary Report
Nutrient Content of the U.S. Food Supply, 1909-99
A Summary Report
Introduction
The U.S. food supply, a historical series measuring the
amount of nutrients per capita per day available for
consumption, is the only continuous source of food and
nutrient availability in the United States with extended
data back to 1909. Food supply nutrients were calcu-
lated for the first time during World War II to assess
the nutritive value of the food supply for civilian use in
the United States and to provide a basis for interna-
tional comparisons with the food supplies of our allies.
The nutrient content of the food supply provides per
capita estimates for food energy and the energy-
yielding nutrients — protein, carbohydrate, and fat —
as well as for total fat; saturated, monounsaturated,
and polyunsaturated fatty acids; cholesterol; dietary
fiber; 10 vitamins; and 9 minerals. The nutrient content
of the food supply is updated annually, using per capita
consumption data from the United States Department
of Agriculture's (USDA) Economic Research Service
(ERS) and food composition data from USDA's
Agricultural Research Service (ARS).
Per capita food supply estimates provide unique and
essential information on the amount of food and
nutrients available for consumption. They are useful
to assess trends in food and nutrient consumption over
time, for monitoring the potential of the food supply
to meet the nutritional needs of Americans, and for
examining relationships between food availability and
diet-health risk. Food supply nutrients are closely linked
to food and nutrition policy, with prominence in areas
related to nutrition monitoring. Federal dietary guidance,
nutritional requirements, nutrition education, fortification
policy, and food marketing strategies.
This summary report provides data on the average
pounds of food per capita per year and the average
amount of nutrient per capita per day by decade
beginning with 1909-19. Information is provided for
28 foods/food groups and food energy and 27 nutrients
and dietary components. Food consumption and nutrient
trends are compared by major food group and by
nutrient for decades from 1909-19 through 1990-99.
Significant food consumption and nutrient events over
the series are also presented.
Food Supply Data
Per Capita Consumption Estimates
ERS annually calculates the amount of food available
for consumption on a per capita basis in the United
States (Putnam & Allshouse, 1999). Estimates for
about 400 commodities available for human use are
calculated from supply and utilization balance sheets.
The availability of food for human use represents
disappearance of food into the marketing system, and
it is often referred to as food disappearance. Food
disappearance measures food supplies for consumption
through all outlets — home and away from home. Per
capita food use, or consumption, is calculated by
dividing the total annual food disappearance by the
total U.S. population.
Food Composition Data
Food composition data used to estimate the nutrients
available in the food supply are obtained from the
USDA ARS's Primary Nutrient Data Set (PDS). The
PDS contains about 3,000 foods and their nutrient
A Swnman' Report
profiles. Food specialists develop nutrient profiles for
unique items as necessary. Using the ERS per capita
consumption data and nutrient information from
USDA"s ARS. USDA"s Center for Nutrition Policy and
Promotion (CNPP) calculates the nutrient content of
the food supply. The per capita consumption amount
for each commodity is multiplied by the amount of
food energy and each of 27 nutrients and dietary
components found in the edible portion of the food.
Results for each nutrient from all foods are totaled
and converted to amount per capita per day. Nutrients
added to certain commodities commercially through
fortification and enrichment are also included in the
nutrient content of the food supply. Since food supply
data represent the disappearance of food into the
marketing system, per capita consumption and nutrient
estimates typically overstate the amount of food and
nutrients people actually ingest.
Food Supply Methodologies
The databases used to calculate food supply nutrient
estimates are continually evolving. New sources of
information are applied to food supply methodologies
to better reflect market conditions and technological
advances. Selected methodologies are discussed to
provide information pertinent to the update of nutrient
estimates for 1909-99.
Meat Game, and Fish
Meat
The red meat industry has altered a number of market-
ing practices in the past three decades. Specifically,
feeding practices, genetic and animal management
practices, meat handling, and merchandising practices
have been modified to improve production efficiency
and to respond to consumers" health concerns.
Beef qusLUhty and nutrient estimates are calculated
using two sets of conversion factors. These factors are
revised periodically to account for variations in quality
and yield of the product and in marketing practices.
One factor accounts for specifications related to closer
fat trim by packers (carcass-to-wholesale) and the
other adjusts for the closer trimming of fat and in-
creased removal of bone by retailers (carcass-to-
retail).
For pork, two con\'ersion factors used for carcass-to-
retail calculations have been adjusted downward for the
series beginning in 1955 to better reflect the changing
mix of lean and fat on the carcass and the smaller
percentage of carcass available for fat cuts. These
factors account for the separation of wholesale pork
into lean and fat cuts during processing and exclude fat
cuts from the total retail carcass weight.
Veal and lamb recorded fewer changes in their
production and marketing. Since the early 1990"s. many
retailers have been trimming lamb products to a 1/8-
inch trim and the PDS values used in the lamb nutrient
database are reflective of leaner cuts for more recent
years. Also, carcass-to-retail conversion factors used
for veal from the early 1960"s have been changed.
These factors are more reflective of the cattle industry
and more representative of the nutrient contributions
from veal to the food supply.
Game
Prior to 1966. game estimates for deer. duck, and geese
were provided by ERS or estimated from ERS data.
Beginning with 1966. game estimates were based on
game harvest data from the States or national sources
and the types of game reclassified into one of five
categories: deer, big game (excluding deer), small
game, upland game, and waterfowl. Carcass weights
for deer and big. small, and upland game were calcu-
lated with data provided by the individual States or
from the Wildlife Management Institute. Carcass
weights for duck and geese were calculated from data
provided by the U.S. Fish and Wildlife Service. Harvest
data were totaled for a particular year and adjusted
based on carcass weight. These estimates were divided
by the Census population data to calculate per capita
quantity and nutrient estimates. Using these data, the
Nutrient Content of the U.S. Food Supply. 1909-99
food supply game database was updated for 1 966
through 1999. In 1999 an adjustment was made to the
game estimates when upland game was dropped from
the game classification due to its diminished harvest.
Beginning with 1999. types of game were classified into
one of four categories: deer, big game, small game, and
waterfowl. This makes the database more representa-
tive of the types of game consumed and their nutrient
contributions to the food supply than previously
reported.
Fish
Fish production data include fish caught by commercial
fishing vessels, noncommercial sources, and aqua-
culture. Canned and cured fish are processed from
fish caught and counted separately from those that are
caught for fresh and frozen distribution. Estimates for
some fish in the food supply are reported as broad
categories that include a number of species based on
lipid content. The categories include fatty fish — those
containing more than 5-percent fat; lean fish — those
containing 5-percent or less of fat; and ground-dwelling
fish. A nutrient composite is updated periodically for
each category of fish to be more reflective of what is
actually consumed.
Dairy
Since the early 1900's, the butterfat content of whole
milk declined from 3.80 percent to 3.25 percent in the
late 1990's. Demand by the consumer for lower levels
of butterfat in milk products. Federal standards on
lower minimum levels of fat in milk products, and
changes in types of cows bred for milking contributed
to this decline. In fact, the higher fat milk of the 1950's
is almost entirely gone from the market. Revised
butterfat data are applied to per capita consumption
estimates for fluid milks (whole, lowfat. and skim milk)
to separate into their respective fat and residual
components. This results in larger quantities of the
residual component and smaller quantities of the fat
component for these products over the series.
Breakfast Cereals
The reporting of per capita consumption of breakfast
cereals has changed over the food supply series.
Cereal quantities, based on type of cereal, have been
adjusted and nutrient composites developed to best
reflect the nutrient content of the cereals as reported
by ERS. Erom 1909 to 1965. ERS reported per capita
estimates for wheat and corn cereals as individual
items but did not account for cooked and ready-to-eat
cereal quantities separately until 1966. At that time.
ERS reported wheat and cereals separately as to form;
nutrient data from 1966 through 1999 reflect this
adjustment. In 1999 an adjustment was made to ERS
quantity data for wheat flour, corn meal, rice, and oat
grains to ensure that individual grain contributions from
ready-to-eat cereals and cooked cereals were not
double-counted in the food supply series. A percent
share of each cereal grain (wheat, com. rice, or oats)
from breakfast cereals was applied to the total ERS
quantity for an individual grain (wheat, corn. rice, or
oats) and a new percent share calculated for each of
the flour commodities. Percent share contribution of
breakfast cereal grains was determined from Census
of Manufactures ( 1 999b) Flour Milling data for specific
year periods. Quantity grain data in this report may be
less than in previous years because of this adjustment.
Ready-to-Eat Cereals
From 1966 to 1973. the percentage contribution of each
cereal (wheat or corn) was determined and applied to
the per capita estimates for the total ready-to-eat
cereal and subsequently linked to nutrient data specific
to these two cereals. Beginning in 1974. ERS quantity
data on ready-to-eat cereal were directly linked to a
composite reflective of a number of cereals, not just
wheat and corn. This composite includes wheat, com,
oat, rice, and mixed grain. The nutrient contribution
from each of these cereals in the composite is based
on cereal production data from the Census of Manu-
facturers and is updated every 5 years (1999a).
A Sunimaiy Report
Cooked Cereals
Beginning in 1966. per capita estimates of cooked
cereals were reported by ERS as a total. Nutrient
estimates reflective of this total — wheat, oat, mixed
grain, and instant cereals — are based on cereal
production data from the Census of Manufactures
and are updated every 5 years (1999a).
Fruits and Vegetables
In the early 1980's. USD A stopped reporting per capita
values for many commercially produced fresh and
processed fruits and vegetables because national
production data were no longer available. However,
many of these fruits and vegetables are important
sources of several nutrients. To continue monitoring
as many of the fresh vegetable and fruit sectors as
possible. ERS commodity specialists estimated national
production for a number of specific vegetables and
fruits using data from those States that continued to
collect production information (Putnam. 1999). These
data are reflected in the nutrient contributions to the
food supply from these food items.
Vegetables
In 1997 the nutrient estimates for miscellaneous
canned, fresh, and frozen vegetables were revised back
to 1909. These estimates were based on composite
vegetable data — a mix of vegetables reflective of a
variety of vegetables consumed during specific years
with each vegetable directly linked to its PDS code.
For canned vegetables the new composites were more
reflective of consumption of miscellaneous vegetables
(in terms of the mix) than previously reported.
Juices
Beginning with 1991 per capita estimates, ERS no
longer distinguished between the final product form of
juices such as canned or frozen juices. Since that time,
per capita juice has been reported as juice gallons per
capita. For the years 1991 through 1998. a method
using ERS supply data was developed to distinguish
between the frozen and canned forms of juices in the
food supply to ensure consistency of data and to reflect
nutrient contributions from these commodities. In 1999
frozen and canned forms of orange and grapefruit juice
were no longer distinguished due to the lack of canned
data information for these juices, and ERS per capita
estimates for orange and grapefruit juices were
assumed to be frozen/concentrate.
Fats and Oils
The methods for calculating per capita estimates of
fats and oils have remained essentially unchanged.
However, nutrient estimates for individual fatty acids
were expanded in 1997 and food supply nutrients from
fatty acids calculated back to 1980 (data not shown).
The individual fatty acids are divided into three
categories: saturated fatty acids concentrated in dairy
products, red meat and poultry, and palm, palm kernel,
and coconut oils; monounsaturated fatty acids found in
olive, canola, and peanut oils, almonds, and avocados;
and polyunsaturated fatty acids found in salad and
cooking oils and fish. Polyunsaturated fatty acids have
two classes — omega-6 and omega-3. Omega-6 fatty
acids are found in salad and cooking oils, and fish is the
primary source of omega-3 fatty acids.
During the 1900"s substantial changes occurred in the
American food supply. Many of these changes are
linked to advances in food production and technology,
Federal standards for enrichment and fortification,
the Federal Dietary Guidance system, and changing
consumer preferences promoting demand for nutrition-
ally improved foods.
Nutrient Content of the U.S. Food Supply. 1909-99
Food Consumption Trends by Major Food
Group, 1909-99
Meat, Poultry, Fish, Eggs and Legumes, Nuts
and Soy
Consumption from the meat, poultry, and fish group
increased from an average of 1 65 pounds in 1 909- 1 9
to an average 233 pounds in 1990-99 — a 41 -percent
increase. This was primarily due to a fivefold increase
in poultry consumption from an average 17 pounds in
1909-19 to an average 87 pounds in 1990-99. During
that time, red meat consumption dropped somewhat
from an average of 137 pounds in 1909-19 to an
average of 131 pounds in 1990-99. Fish use increased
an average of 4 pounds for the same period. The
consumption of legumes, nuts, and soy fluctuated
over the series, but generally increased reflecting an
increased use of soy products and nuts. During the
first half of the 20"^ century, egg use increased from an
average 37 pounds in 1909-19 to an average 47 pounds
in 1 950- 1 959, reflecting increased use during World
War II. Since 1950-59 egg use has declined to an
average 31 pounds in 1990-99 (table la).
Milk and Milk Products
Whole milk use increased during the first half of the
20"' century from 214 pounds in 1 909- 19 to 299 pounds
in 1940-49, reflecting increased use during World War
II. Since 1 940-49 demand for whole milk declined 74
percent to an average 79 pounds in 1990-99. On the
other hand, use of lowfat milks (2%, 1%, and skim)
decreased from an average of 58 pounds in 1909-19 to
an average 27 pounds in 1950-59. Since 1950-59 use
has increased nearly five times to an average 134
pounds in 1990-99. The average per capita estimate of
lowfat milks in 1990-99 is 1 3 1 percent higher than the
average 58 pounds in 1909-19. Over time, the increase
in ethnic diversity, the demand for hard cheeses used in
pizzamaking, the cheeses used in prepared foods, and
the expansion in processed cheeses have increased
cheese consumption from an average 5 pounds in
1909-19 to an average 30 pounds in 1990-99 (table la).
Grains
Despite the recent increase in grain consumption from
an average 158 pounds in 1980-89 to an average 194
pounds in 1990-99; its consumption in 1990-99 is 31
percent lower than the average 280 pounds per capita
in 1909-19 (table la). In contrast, caloric sweeteners
increased substantially over the series, increasing 64
percent from an average 90 pounds in 1909-19 to an
average 148 pounds in 1990-99 (table Ic). Additionally,
shifts within the caloric sweeteners group have oc-
curred. Over the series, refined sugar has been largely
replaced by com syrup, which was at an average 77
pounds per capita in 1990-99 (data not shown).
Vegetables
Although total vegetable use increased from an
average 275 pounds in 1980-89 to an average 290
pounds in 1990-99. use of vegetables and vegetable
juices in 1990-99 was 26 percent lower than the
average 392 pounds in 1909-19 (table lb). The major
reason for the overall decrease in the use of fresh
vegetables has been the marked decline — ^more than
one-half — in the use of white (Irish) potatoes. In 1909-
19 white potatoes provided an average 170 pounds; in
1990-99 this value was 85 pounds. The decline in white
potato use has been slightly offset in recent years by
some fresh commercial vegetables, such as carrots, bell
peppers, onions, leaf and romaine lettuces, and broccoli.
Fruits
Fruit and fruit juice use fluctuated over the series but
the group's use increased by an average 23 percent
overall, from an average 177 pounds in 1909-19 to an
average 218 pounds in 1990-99. Citrus fruits and juices
increased almost four times over the series and were
major contributors to the increase in the fruit group.
After a decline over the first two-thirds of the century,
the use of noncitrus fruits and melons has generally
increased (almost 30 percent), from an average 113
pounds in 1970-79 to 144 pounds in 1990-99. However
A Summcuy Report
noncitrus use is still down (almost 10 percent) from
the average 158 pounds in 1909-19 (table lb). The
overall increase in fruit availability is related to
increases in juice consumption and the introduction
of a greater variety of fruits, including tropical fruits,
into the food supply.
Fats and Oils
Total fats and oils use has also fluctuated over the
series but has been on the rise since 1950-59. Overall,
the fats and oils group use increased 67 percent from
an average 42 pounds in 1909-19 to an average 70
pounds in 1990-99 (table Ic). Over the series, a shift
has occurred from the use of animal sources to
vegetable sources due to substantial increase in the
use of vegetable fats, such as margarine, shortening,
and oils during this same period.
Percent change in foods and nutrients, 1909-19 to 1990-99*
Percent change
Percent change
Foods
1909-19 to 1990-99
Nutrients
1909-19 to 1990-99
Meat
4.2
Food energy
8.8
Poultry
415.9
Carbohydrate
-1.6
Fish
33.3
Dietary fiber
-17.8
Total meat, poultry, & fish
41.3
Protein
12.5
Whole milk
-63.2
Total fat
32.5
Lowfat milks
131.1
Saturated fat
2.0
Cheese
534.0
Monounsaturated fat
42.5
Other dairy
262.0
Polyunsaturated fat
153.8
Total dairy
49.8
Cholesterol
-6.8
Eggs
-15.8
Vitamin A
42.5
Legumes, nuts, & soy
27.3
Carotenes
69.7
Grain products
-30.7
Vitamin E
124.6
Citrus fruits
290.0
Vitamin C
33.6
Noncitrus fruits
-8.9
Thiamin
93.3
Total fruits
23.1
Riboflavin
61.1
White (Irish) potatoes
-50.2
Niacin
77.7
Dark-green, deep-yellow vegetables
-8.5
Vitamin B^
14.2
Tomatoes
4.7
Folate
39.8
Other vegetables
-8.4
Vitamin 6,^
2.5
Total vegetables
-26.0
Calcium
31.1
Butter
-73.2
Phosphorus
15.2
Margahne
410.0
Magnesium
0
Shortening
136.8
Iron
68.6
Lard, beef tallow
-64.9
Zinc
18.7
Salad, cooking oils
130.0
Copper
0
Total fats, oils
66.7
Potassium
-2.3
Sugars, sweeteners
64.0
Sodium
48.9
Miscellaneous
28.4
Selenium
1.8
'See table notes on page 13.
Nutrient Content of the U.S. Food Supply. 1909-99
a vailability and sources of selected
Nutrients, 1909-99
Food Energy, Macronutrients and Dietary
Components
Food energy or kilocalories is the energy released
from the metaboUsm of foods and allows the production
and maintenance of body tissue cells. Over the course
of the food supply series, per capita per day energy
levels have been as low as 3,100 kilocalories (kcal)
per capita per day and as high as 3,800 kcal (data not
shown). In 1990-99 the energy level was an average
3.700 kcal per capita per day, a 9-percent increase
from the average 3,400 kcal per capita per day in
1909-19 (table 2a).
Food groups have fluctuated in their contribution to
food energy in the food supply. The percent share of
kilocalories from grains decreased from an average
38 percent in 1909-19 to an average 24 percent in
1990-99. The fats and oils group and the sugars and
sweeteners group simultaneously and similarly
increased in their share of kilocalories over the years,
each providing an average 13 percent in 1909-19 and
an average 20 and 19 percent, respectively in 1990-99.
The meat, poultry, and fish group contributed the same
share of kilocalories in 1 990-99 as in 1 909- 19(15
percent). The dairy group also provided nearly the
same share in 1909-19 as in the 1990-99 (9 and 10
percent, respectively) (tables 3a and 4a).
Carbohydrate converts to glucose — the main simple
sugar used by the body for energy. Average per capita
per day carbohydrate availability declined each decade
until it reached an average 379 grams (g) per capita
per day in 1960-69. Since then it has increased to 478 g
per capita per day in 1990-99, which is still lower (2
percent) than the average 486 g per capita per day in
1909-19 (table 2a). Grain products, fruits, vegetables,
and sweeteners are important sources of carbohydrate
in the food supply. In 1909-19 the major contributors to
carbohydrate was grains (55 percent), followed by the
sugars and sweeteners (23 percent) and fruits and
vegetables collectively (15 percent). In 1990-99 grains
and sugars and sweeteners contributed similar shares
(38 percent), followed by fruits and vegetables collec-
tively (15 percent) (tables 3a and 4a).
Dietary fiber is primarily the storage and cell wall of
polysaccharides found in plants and resistant to human
digestive enzymes. The two major kinds of dietary fiber
are soluble fiber (found in fruits, vegetables, dry beans
and peas, and cereals such as oats) and insoluble fiber
(found in whole grains). Over the series, consumption
of dietary fiber dropped about 1 8 percent from an
average 28 g per capita per day in 1909-19 to an
average 23 g per capita per day in 1990-99. However,
levels in 1990-99 were 28 percent higher than the
average low of 1 8 g per capita per day during the
1960's (table 2a). In 1909-19 grain products provided
the highest percentage of dietary fiber in the food
supply (49 percent), followed by vegetables (26
percent) and fruits (13 percent). In 1990-99 grain
products' contribution dropped 1 3 percent to an
average 36 percent in 1990-99; however, contributions
in 1990-99 from vegetables and fruits were similar to
1909-19 contributions (27 and 12 percent, respectively).
The drop in grain contributions was made up by the
increased contribution from miscellaneous foods
(mostly spices) from an average 2 percent in 1909-19
to an average 11 percent in 1990-99. Also, the legume,
nuts, and soy group has made valuable contributions to
dietary fiber in the food supply, increasing from an
average 10 percent in 1909-19 to an average 14
percent in 1990-99 (tables 3a and 4a).
Protein provides amino acids to build and maintain
body tissues, forms enzymes necessary for body
reactions, and combines with fatty acids to transport
vitamins and minerals in the body. In 1990-99 the food
supply provided an average 108 g per capita per day
of protein, 13 percent more than the average 96 g in
1909-19 (table 2a). In 1909-19 grain products contrib-
uted the most protein to the food supply (37 percent),
followed by the meat, poultry, and fish group (30
percent). In 1990-99 the meat, poultry, and fish group
was the lead contributor of protein to the food supply
(39 percent), followed by grain products (22 percent).
The dairy group has ranked third, contributing an
A Summary Report
average 15 percent of the protein in 1909-19 and an
average 20 percent in 1990-99. In both 1909-19 and
1990-99. eggs and the legumes, nuts, and soy group
contributed about 10 percent of the total protein to the
food supply (tables 3a and 4a).
Fats are the major source of energy storage, help to
hold body organs and nerves in position, protect against
injury and shock, insulate and maintain body tempera-
ture, and act in the transportation and absorption of fat-
soluble vitamins. U.S. food supply fat estimates include
levels for saturated fatty acids, monounsaturated fatty
acids, polyunsaturated fatty acids, and cholesterol.
Total fat increased about 33 percent between 1909-19
and 1 990-99 from an average 1 20 g to an average
159 g per capita per day. Shifts in the types of fat used
during this period showed a trend to the increased use
of unsaturated fats. In 1990-99 both monounsaturated
and polyunsaturated fat use increased, the latter by
about 154 percent since 1909-19. The increase in
polyunsaturated fats reflects increases in soybean
and corn oils and nuts; whereas, the increase in
monounsaturated fats reflects an increase in olive,
sunflower, and canola oils (table 2a).
Cholesterol is a component of cell membranes and is
involved with biosynthesis of steroids found in animal
products. Good sources include red meat, butter, and
eggs. However, cholesterol has been linked to a
number of health issues primarily related to the risk of
cardiovascular disease. Cholesterol increased from an
average 440 milligrams (mg) per capita per day in
1909-19 to an average 510 mg in 1940-49 due to the
increase in egg use during World War II. Since 1940-49
cholesterol has decreased 20 percent to an average
4 1 0 mg per capita per day in 1 990-99. In 1 909- 1 9
eggs were the primary contributors of cholesterol (38
percent), followed by the meat, poultry, and fish group
(32 percent). In 1990-99 the meat, poultry, and fish
group was the lead contributor of total cholesterol (44
percent), followed by eggs (35 percent). The increased
cholesterol contribution by the meat, poultry, and fish
group in 1990-99 reflects the increased use of poultry.
Dairy group contributors were similar in 1909-19 and in
1990-99 (16 percent); however, there was a shift from
whole milk to cheese as the lead dairy contributor
(tables 3a and 4a).
Vitamins and Minerais
Antioxidant Vitamins
Many vitamins act as coenzymes or as parts of
enzymes responsible for essential chemical reactions
necessary for health. Antioxidants such as vitamins A,
C. and E help protect healthy cells from damage by
free radicals. Normal body functions, such as breathing
or physical activity, and other lifestyle habits, such as
smoking, produce substances called free radicals that
attack healthy cells, weakening them. Weakened cells
are more susceptible to cardiovascular disease and
certain types of cancers.
Vitamin A is a fat-soluble antioxidant vitamin essential
for vision, growth, bone development, development
and maintenance of healthy skin, the integrity of the
immune system, and reproduction. The vitamin A found
in deep-yellow and dark-green leafy vegetables and
fruits is known as carotenoids. Carotenoids protect the
body against many diseases including some types of
cancer. In the U.S. food supply, total vitamin A in-
creased from an average 1,200 micrograms (meg)
retinal equivalents (RE) per capita per day in 1909-19
to an average 1,710 meg RE per capita per day in
1990-99. The increase in vitamin A in the 1970's (1,540
meg RE) was due to the 1960's development of new
varieties of deep-yellow vegetables such as carrots
with a higher vitamin A content. The increased vitamin
A value in the I980's and 1990's is due to the increased
availability of dark-green and deep-yellow vegetables
such as broccoli and carrots; the revision of the miscel-
laneous vegetable composites that resulted in a differ-
ent, more reflective mix of these nutrients (table 2b).
In 1909-19, the meat, poultry, and fish group was the
leading source of vitamin A (34 percent), mainly due to
contributions from organ meats. In 1990-99 vegetables
were the leading contributor of vitamin A (36 percent),
mainly due to the contributions from deep-yellow and
Nutrient Content of the U.S. Food Supply. 1909-99
dark-green vegetables (31 percent). In both decades
dairy products made important contributions to the total
vitamin A in the food supply, providing an average 14
percent in 1909-19 and an average 16 percent in 1990-
99. Total vegetables also provided an average 74 and
82 percent of the carotenes in the food supply in 1909-
19 and in 1990-99, respectively (tables 3b and 4b).
Vitamin f is a fat-soluble antioxidant vitamin that
prevents vitamin A and essential fatty acids from
breaking down (oxidizing) and protects the body from
cell damage that can lead to cancer, heart disease, and
cataracts with age. In the food supply, vitamin E is
found mostly in fats and oils. In 1990-99 the level of
vitamin E in the food supply was up 125 percent from
an average 7.7 mg alpha-tocopheral equivalent (TE)
per capita per day in 1909-19 to an average 17.3 mg
alpha-TE per capita per day in 1990-99 (table 2b). This
reflects the increased use of soybean, com, sunflower,
olive, and canola oils over the course of the food supply
series. In 1909-19 fats and oils contributed an average
38 percent of vitamin E to total food supply, followed
by grain products (18 percent) and total vegetables ( 1 1
percent). In 1990-99 fats and oils provided an average
69 percent of the vitamin E. followed by a decreased
share of grain products (5 percent) and total vegetables
(7 percent) (tables 3b and 4b).
Vitamin C is a water-soluble antioxidant vitamin that is
important in forming collagen, giving structure to bones,
cartilage, muscle, and blood vessels. Vitamin C also
helps to maintain capillaries, bones, and teeth and aids
in wound healing and iron absorption. In 1990-99 the
level of vitamin C in the food supply was an average
127 mg per person per day, a level 34 percent higher
than the average 95 mg per capita per day than in
1909-19 (table 2b). The fruit and vegetable share of
vitamin C in the food supply has historically provided
about 90 percent of the total vitamin C in the food
supply. In 1909-19 white potatoes were an important
source of vitamin C in the food supply (32 percent),
but in 1990-99 the share from white potatoes dropped
(15 percent). The vitamin C contributions from citrus
fruits increased from an average 9 percent in 1909-19
to an average 26 percent in 1990-99, while those from
noncitrus fruits remained about the same ( 15 percent)
(tables 3b and 4b).
B-Vitamins
Thiamin — a water-soluble vitamin — helps the body
release energy from carbohydrates. Riboflavin and
niacin — also water-soluble vitamins — help the body
to release energy from protein, fat. and carbohydrates.
Between 1909-19 and 1990-99. the food supply levels
of these vitamins increased as follows: thiamin in-
creased from an average 1 .5 to an average 2.9 mg per
capita per day; riboflavin, from an average 1.8 to an
average 2.9 mg per capita per day; and niacin, from
an average 18 to an average 32 mg per capita per day
(table 2b). In 1909-19 the meat, poultry, and fish group
and grains group provided similar amounts of thiamin to
the food supply (31 percent), followed by contributions
from total vegetables ( 17 percent). In 1909-19 the
main contributor of riboflavin was the dairy group (34
percent), followed by the meat, poultry, and fish group
(24 percent) and grain products ( 14 percent). In 1909-
19 the main contributor of niacin was the meat, poultry,
and fish group (40 percent), followed by the grain
products (28 percent) and vegetable group (21 per-
cent). In 1990-99 grain products were the main con-
tributor of thiamin, riboflavin, and niacin (60. 40. and
46 percent, respectively) to the food supply. These
increased contributions from grain products reflect
flour and cereal enrichment with these nutrients
(tables 3b and 4b).
As a coenzyme, vitamin B^ aids in the synthesis and
breakdown of amino acids, fatty acid synthesis, and
the conversion of the amino acid tryptophan to niacin.
Vitamin B^ levels in the food supply increased from
an average 2. 1 mg per capita per day in 1909-19 to an
average 2.4 mg per capita per day in 1990-99 (table
2b). Vitamin B^ is found mainly in fortified ready-to-
eat breakfast cereals; meat, poultry, and fish; white
potatoes, and noncitrus fruits. The main contributors of
vitamin B^to the food supply were similar for 1909-19
and 1990-99 — vegetables; meat, poultry, and fish; and
grain products. In 1909-19 the vegetable group was the
A Simimafy Report
leading contributor of vitamin B^ (32 percent), followed
by the meat, poultry, and fish group (27 percent) and
the grain group (18 percent). In 1990-99 the meat,
poultry, and fish group took the lead, providing an
average 34 percent of the total vitamin B^ in the food
supply, followed by the vegetable group at an average
21 percent. In 1909-19 and 1990-99 grains contributed
similar amounts of vitamin B^to the food supply (18
and 20 percent, respectively) (tables 3b and 4b).
Folate functions as a coenzyme and is essential for
the biosynthesis of nucleic acids and normal maturation
of red blood cells. Low serum folate levels have been
associated with elevated serum homocysteine, an
independent risk factor for vascular disease and. during
pregnancy, with the increased risk for neural-tube
defects (Federation of American Societies for Experi-
mental Biology, 1995). The lowest level of folate in the
food supply was an average 275 meg per capita per
day in the 1960's (table 2b). This low was caused by
a decreased use of vegetables, mostly white potatoes
and grain products during that time. The highest level
of folate — 641 meg per capita per day in 1999 — ^was
mainly due to flour and breakfast cereal fortification
mandated in 1998 (data not shown).
Vegetables were the leading source of folate prior to
the 1970's. accounting for an average 28 percent of
the folate in the food supply in 1909-19, followed by
grain products (24 percent) and legumes, nuts, and soy
(22 percent). In 1990-99 folate contributions from grain
increased (38 percent) due to flour and cereal fortifica-
tion, and contributions from vegetables and legumes,
nuts, and soy dropped (19 and 16 percent, respec-
tively). The contribution of folate from fruits in 1990-
99 more than doubled the contribution in 1909-19,
increasing from an average 4 percent to an average
10 percent, reflecting the increased use of fresh and
processed citrus commodities (tables 3b and 4b).
Vitamin B^^ — a water-soluble vitamin — aids in the
formation of red blood cells and the functioning of the
nervous system. Unlike the other B vitamins. B^, is
normally found in animal products. It does occur in
some plant foods such as fortified breakfast cereals.
Vitamin B^, levels increased from 7.8 meg per capita
per day in 1909-19 to 8.9 meg per capita per day in
1970-79. then declined to an average 8.0 meg per
capita per day in 1990-99. The decline in more recent
years reflects the overall decrease of red meat and
egg use during this same time (tables la and 3b). The
meat, poultry, and fish group has been the primary
contributor ofvitaminB J, in 1909-19 and 1990-99
(77 and 74 percent, respectively). The dairy group
and eggs collectively made important vitamin B^,
contributions in both decades, contributing an average
27 percent in 1909-19 and an average 22 percent in
1990-99 (tables 3b and 4b).
Minerals
Calcium is essential for the formation of bones and
teeth and requirements are greatest during adolescence
and later adult years. Calcium is very important from
a public health perspective because inadequate intake
of calcium may increase the risk of osteoporosis, a
condition in which decreased bone mass weakens
bone. The sources of calcium available in the food
supply have shifted over the years. Despite the de- ■
creased use of whole milk, use of lowfat milks, yogurt,
and cheese increased and thus overall calcium levels
increased 3 1 percent from an average 740 mg per
capita per day in 1909-19 to an average 970 mg per
capita per day in 1990-99 (table 2c).
Dairy products, have always been the predominant
source of calcium in the food supply; however, a shift
within the dairy group — decreased use of whole milk
and increased use of lowfat and skim milks — has
occurred over the years. In 1909-19 whole milk
accounted for an average 43 percent of the calcium
in the food supply, whereas it contributed only an
average 12 percent in 1990-99. Even though the share
of calcium contributed by lowfat milks has increased,
it does not completely compensate for the calcium
loss due to the decreased use of whole milk. The share
of calcium provided by cheese was more than four
times higher in 1990-99 (23 percent) than in 1909-1919
(5 percent) (tables 3c and 4c).
10
Nutrient Content of tlie U.S. Food Supply. 1909-99
Phosphorus helps build strong bones and teeth and
is involved in the release of energy from fat, protein,
and carbohydrates. Despite fluctuations in phosphorus
availability over the course of the food supply series,
phosphorus increased 15 percent from an average
1,440 mg per capita per day in 1909-19 to an average
1,660 mg per capita per day in 1990-99 (table 2c). In
1909-19 the primary contributor of phosphorus to the
food supply was the grain group (29 percent), followed
by the dairy group (27 percent) and the meat, poultry,
and fish group (21 percent). In 1990-99 dairy products
were the lead contributor of phosphorus (34 percent),
followed by the meat, poultry, and fish group (24
percent). Contributions from grains dropped by 9 points
to an average 19 percent in 1990-99 due to a decrease
in grain use from that of 1909-19. Within the dairy
group there was a shift from whole milk contributions
in 1909-19 from an average 17 percent to an average
6 percent in 1990-1999 to lowfat milk with an average
of 5 percent and cheese an average of 2 percent in
1909-19 to an average 10 percent each in 1990-1999
(tables 3c and 4c).
Magnesium is also important in building bones and is
used in manufacturing proteins, releasing energy from
muscle storage, and regulating body temperature. Per
capita estimates of magnesium fluctuated somewhat
over the series; however, levels in 1990-99 were the
same as in 1909-19 — an average 380 mg per capita
per day (table 2c). The main contributor of magnesium
in the food supply in 1909-19 was grains (36 percent),
followed by vegetables (18 percent) and dairy (13
percent). Grain products, despite a drop in contribution
to an average 23 percent, remained the primary source
of magnesium in 1990-99. In 1990-99 vegetable and
dairy contributions to the total magnesium in the food
supply were an average 14 and 17 percent, respec-
tively. Contributions from miscellaneous foods in-
creased from an average 7 percent in 1 909- 1 9 to an
average 13 percent in 1990-99, and this increase is
responsible in some part for the decreased contribution
from grain products (tables 3 and 4).
Iron is found in all body cells. As a component of
hemoglobin in the blood and myoglobin in the muscles,
iron carries oxygen. Iron deficiency anemia is the most
common nutritional deficiency in the United States.
Infants, adolescents, and women of childbearing age
are the most at risk for developing anemia. Their
greater need for iron, due to rapid growth or excessive
blood loss during menstruation, usually cannot be met
by dietary intake alone.
Iron levels dropped from an average 13.7 mg per capita
per day in 1909-19 to an average 14.4 mg per capita
per day in 1950-59, then increased to an average 23. 1
mg per capita per day in 1 990-99. Enrichment of flour
with iron and the increased consumption of enriched
grains and fortified ready-to-eat breakfast cereals are
the reasons for the increase in iron levels (table 2c).
The predominant source of iron in the food supply is
grain products. In 1909-19 grain products accounted
for an average 33 percent of the iron in the food
supply. However, by 1990-99 the grain product's share
had increased to an average 54 percent. After grain
products, the meat, poultry, and fish group ranked as
a secondary source of iron. The group provided an
average 19 percent of the total iron in 1909-19 and
an average 15 percent in 1990-99. In 1909-19 the
vegetable group furnished an average 18 percent of
the iron in the food supply, but in 1990-99, that share
dropped to an average 10 percent, in part due to a
decreased use of white potatoes (tables 3c and 4c).
Zinc plays an important role in wound healing, blood
formation, and general growth and maintenance of
tissues. As a component of enzymes, it is involved in
most metabolic processes. Zinc levels increased in the
food supply from an average of 12.8 mg per capita per
day in 1909-19 to an average 15.2 mg per capita per
day in 1990-99 (table 2c). In both 1909-19 and in
1990-99, the meat, poultry, and fish group was the
lead contributor of zinc in the food supply (42 and 36
percent, respectively). Grain products have been a
secondary contributor of this nutrient (24 and 28
percent, respectively) (tables 3c and 4c).
A Summary Report
11
Copper is necessary for the formation of hemoglobin
and also keeps bones, blood vessels, and nerves
heahhy. Copper levels fluctuated somewhat over the
series but were at the same level, an average 1.9 mg
per capita per day, in 1 909- 1 9 and in 1 990-99 (table
4c). In 1909-19 the vegetable group was the leading
source of copper (30 percent), followed by grain
products (28 percent) and the meat, poultry, and fish
group (16 percent). In 1990-99 grains replaced veg-
etables as the leading source of copper (23 percent),
followed by the legumes, nuts, and soy group (20
percent) and the vegetable group ( 19 percent) (tables
3c and 4c).
Potassium assists in muscle contraction and electrolyte
balance in body cells. It is needed to send nerve
impulses and to release energy from protein, fat, and
carbohydrates. Per capita estimates of potassium
fluctuated but generally decreased over time from an
average 3.880 mg per capita per day in 1909-19 to an
average 3,790 mg per capita per day in 1990-99 (table
2c). Fruits, vegetables (especially white potatoes),
and foods from the meat, poultry, and fish group are
considered good sources of this mineral. In 1909-19
total vegetables were the key contributor of potassium
(36 percent), followed by the dairy group (15 percent)
and grain products (12 percent). In 1990-99 the veg-
etable group provided an average 26 percent, followed
by the dairy group (19 percent) and the meat, poultry,
and fish group ( 16 percent). Total fruit contributions
increased from an average 8 percent in 1909-19 to an
average 1 1 percent in 1990-99 (tables 3c and 4c).
are underestimated. This also means that the relative
contribution of vegetables to sodium reported in the
food supply are likely overstated. The meat, poultry,
and fish group, dairy group, and vegetable group each
account for significant contributions of sodium to the
food supply. The meat, poultry, and fish group provided
an average 35 percent of the total sodium in 1909-19,
followed by the dairy group (24 percent) and fats and
oils (20 percent). Over the series, the dairy group has
become the primary contributor of sodium, mainly due
to cheese consumption, providing an average 32
percent in 1990-99. With the increase in processed
potato and tomato products in recent years, vegetable
contributions of sodium to the food supply increased
almost threefold from 10 percent in 1909-19 to 28
percent in 1990-99 (tables 3c and 4c).
Selenium has antioxidant properties and like vitamin E
protects cells from oxidative damage. Per capita
estimates for this nutrient declined over much of the
series until 1990-99 when it increased to an average
162 meg per capita per day, a 2-percent increase from
the average 159 meg per capita per day in 1909-19
(table 2c). In 1909-19 and in 1990-99, the main con-
tributor of selenium in the food supply was the grain
group (63 and 40 percent, respectively). The meat,
poultry, and fish group has been a secondary source of
selenium, providing an average II percent in 1909-19
(same as the dairy group) and an average 29 percent
in 1990-99 (tables 3c and 4c).
Sodium is important in electrolyte balance and also in
regulation of the body's blood pressure. Food supply
per capita estimates for sodium steadily increased over
the series and were 49 percent higher in 1990-99 at
an average 1.370 mg per capita per day, compared
with an average 940 mg per capita per day in 1909-19
(table 2c). Higher sodium levels in the later years of
the series were due to the increased consumption of
cheese and processed vegetables (largely tomatoes
and white potatoes). With the exception of vegetables,
sodium estimates in the food supply do not account for
sodium added in processing, and thus sodium values
12
Nutrient Content of the U.S. Food Supply, 1909-99
Table Notes for Table 1
To determine nutrient estimates from the major
commodity groups and the percentage contribution by
nutrients for each of these groups, pounds of food per
capita per year by major food groups in the U.S. food
supply were adapted from data pubUshed in ERS's
series, "Food Consumption, Prices, and Expenditures"
(Putnam & Allshouse, 1999). Data include USDA
estimates of fruits and vegetables from home gardens
and imputed consumption data for foods no longer
reported by ERS.
Other milk products: Includes creams, evaporated
and condensed milks (canned and bulk), dry milk, whey,
yogurt, sour cream, eggnog, and ice cream and frozen
desserts.
Reported as calcium-equivalent weight, which is the
amount of fluid whole cow's milk that has the same
quantity of calcium as other milk products. For ex-
ample, the calcium equivalent of 1.5 pounds of cheddar
cheese is calculated as follows:
1 . Derive calcium conversion factor
Pounds of most foods are totaled on the basis of their
retail weights to achieve consistency in aggregating
different foods. Summing dissimilar forms of foods —
such as liquids, solids, and concentrated products —
makes it difficult to interpret changes in these data.
Because of increased processing of foods over the
years, pounds of food measured in equivalent weights
are more appropriate for analyses of food trends.
Totals for other milk products, total dairy products, and
total sugars and sweeteners are measured in equivalent
weights. However, caution must be used in interpreting
the pounds per capita for other foods in this report to
avoid misleading implications from either their levels
or trends. For information on levels of individual foods,
see the references.
calcium in 1 pound cheddar cheese = 3.275 mg
calcium in 1 pound fluid milk = 560 mg
= 5.85
2. Multiply amount of cheddar cheese by calcium conversion
factor.
1.5 pounds X 5.85 = 8.78 pounds
Total milk products: Reported as calcium-equivalent
weight.
Total grain products: Includes wheat flour, rye flour,
rice, corn flour, com meal, hominy and com grits, oat
products, barley products, and ready-to-cook and
ready-to-eat breakfast cereals.
Meat: Reported as fresh retail cut equivalent, which
includes all meat cuts obtained from carcass and
trimmed for retail sale. Includes game, organ meats,
and fat cuts of pork.
Poultry: Reported as ready-to-cook weight. Ready-
to-cook poultry weight is the entire dressed bird, which
includes the bones, skin, fat, liver, heart, gizzard, and
neck. Includes game birds.
Lard and beef tallow: Excludes use in margarine and
shortening.
Total fruits: Reported as product weight except for
concentrated juices, which are on a single-strength
basis.
Total other fresh vegetables: Includes dark-green
and deep-yellow types, tomatoes, and others.
Fish: Reported on edible-weight basis, which excludes
such offal as bones, viscera, and shells. Includes game
fish.
Eggs: Reported as shell-equivalent weight, which
includes shell eggs and the approximate shell-egg
equivalent of dried and frozen eggs.
A Summary Report
Miscellaneous: Includes instant and regular coffee
reported on roasted basis; tea reported as leaf equiva-
lent; cocoa reported as chocolate-liquor equivalent of
cocoa beans, which is what remains after cocoa beans
have been roasted and hulled; and spices.
13
References
Federation of American Societies for Experimental
Biology. Life Sciences Research Office. (1995).
Third Report on Nutrition Monitoring in the United
States: Volume 1 . Washington. DC: U.S. Government
Printing Office.
Putnam. J.J.. & Allshouse, J.E. (1999). Food
Consumption, Prices, and Expenditures, 1970-97.
U.S. Department of Agriculture, Economic Research
Service. Statistical Bulletin No. 965.
U.S. Department of Commerce. U.S. Census Bureau.
(1999a). Breakfast Cereal Manufacturing. 1997
Economic Census. Manufacturing, Industry Series.
EC97M-3112H. [On-line], Available: www.census.gov/
prod/www/abs/97ecmani.html.
U.S. Department of Commerce. U.S. Census Bureau.
( 1999b). Flour Milling. 1 997 Economic Census.
Manufacturing, Industry Series. EC97M-3 1 1 2H.
[On-line], Available: www.census.gov/prod/www/abs/
97ecmani.html.
14 Nutrient Content of the U.S. Food Supply. 1909-99
Table la. Foods per capita per decade by major food groups in the U.S. food supply, 1909-99*
Year
Total
meat,
Legumes,
poultry,
Whole
Lowfat
Other
Total
nuts,
Grain
Year
Meat
Poultry
Fish
&fish
milk
milks
Cheese
dairy
dairy
Eggs
& soy
products
1909-19
136.8
16.9
11.1
164.8
214.2
57.8
4.7
40.0
336.3
36.6
16.1
280.0
1920-29
131.8
16.4
11.4
159.6
236.6
50.0
5,4
67.5
379.4
39.3
15.7
238.6
1930-39
124.0
16.5
9.9
150.4
242.0
45.3
6.5
85.3
407.1
37.1
17.7
212.3
194049
147.2
22.3
9.8
179.3
299.0
38.4
8.5
129.2
505.5
43.4
19.1
193.1
1950-59
144.7
29.3
10.9
184.9
285.4
27.3
11.7
129.1
497.1
47.1
17.0
156.0
1960-69
149.8
41.0
10.7
201.5
247.9
32.3
14.2
137.5
474.7
40.8
16.9
146.0
1970-79
152.6
50.4
12.5
215.5
186.6
66.7
19.2
138.0
474.3
36.6
17.9
138.7
1980-89
141.6
64.8
13.8
220.2
123.2
105.1
25.4
133.2
482.4
33.0
18.9
157.5
1990-99
131.0
87.2
14.8
233.0
78.7
133.6
29.8
144.8
503.9
30.8
20.5
194.0
Table 1b. Foods per capita per decade by major food groups in the U.S. food supply, 1909-99*
Dark-green,
Citrus
Noncitrus
Total
White
deep-yellow
Other
Total
Year
fruits
fruits
fruits
potatoes
vegetables
Tomatoes
vegetables
vegetables
1909-19
19.0
158.1
177.1
169.6
35.1
46.4
141.0
392.1
1920-29
29.5
159.9
189.3
146.7
39.6
41.5
152.5
380.4
1930-39
42.7
148.5
191.2
129.4
42.4
46.0
157,3
375.1
1940-49
65.2
138.8
203.9
120.1
41.0
52.9
161.6
375.5
1950-59
59.9
126.7
186.6
100.6
28.7
45.2
135.8
310.4
1960-69
54.6
112.8
167.3
87.6
24.4
36.1
123.0
271.1
1970-79
71.4
112.5
184.0
80.8
23.8
44.7
127.1
276.3
1980-89
71.8
132.3
204.2
97.2
25.4
43.2
127.0
274.7
1990-99
74.1
144.0
218.1
84.6
32.1
44.2
129.1
290.0
Table 1c. Foods per capita per decade by major food groups in the U.S. food supply, 1909-99*
Lard,
Salad,
Total fats.
Sugars,
Miscellaneous
Year
Butter
Margarine
Shortening
beef tallow
cooking oils
oils
sweeteners
foods
1909-19
16.8
1.9
9.5
11.4
2,1
41.7
90,0
11.6
1920-29
17.4
2.3
8.3
12.8
4,2
44.9
112.6
13.9
1930-39
17.6
2.5
10.3
12.3
5.9
48.5
111.6
15.6
194049
12.6
4.1
9.5
12.7
7.1
45.9
105.0
19.0
1950-59
8.9
8.0
10.9
10.6
9.7
48.1
109.3
16.6
1960-69
6.5
9.9
14.6
6.2
13.8
51.0
114.5
16.2
1970-79
4.7
11.2
17.4
3.1
20.2
56,6
123.3
14.7
1980-89
4.6
10.9
20.4
3.1
25.2
64.0
126.5
13.8
1990-99
4.5
9.7
22.5
4.0
29.4
70.3
147.6
14.9
*See table notes.
A Summary Report
15
Table 2a. Food energy and macronutrients per capita per day in thie U.S. food supply by decade, 1909-99*
Mono-
Poly-
Food
Dietary
Total
Saturated
unsaturated
unsaturated
Year
energy
Carbohydrate
fiber
Protein
fat
fat
fat
fat
Cholesterol
Kilocalones
3400
- Grams — ■
28
1909-19
486
96
120
50
47
13
440
1920-29
3400
474
26
92
127
54
49
15
470
1930-39
3300
447
25
89
129
55
50
15
450
1940-49
3300
426
24
98
138
56
54
18
510
1950-59
3100
386
20
93
138
55
55
19
500
1960-69
3100
379
18
93
143
SA
56
22
470
1970-79
3200
387
19
95
149
51
60
28
440
1980-89
3400
411
20
98
156
52
63
31
420
1990-99
3700
478
23
108
159
51
67
33
410
Table 2b. Vitamins per capita per day in the U.S. food supply by decade, 1909-99*
Year
Vitamin A Carotenes
Vitamin E
Vitamin C
Thiamin
Riboflavin
Niacin
Vitamin B^
Folate
Vitamin B^^
Micrograms
— Retinol —
1200
430
Milligrams
Alpha-
Tocopherol
Equivalent
7.7
Micrograms
309 7.8
1909-19
95
1.5
1.8
18
2.1
1920-29
1260
470
8.5
100
1.5
1.8
17
2.0
305
7.6
1930-39
1280
510
9.2
104
1.4
1.8
16
1.9
309
7.2
1940-49
1420
510
10.3
112
1.9
2.3
20
2.0
325
8.6
1950-59
1310
410
10.7
98
1.8
2.3
19
1.8
292
8.6
1960-69
1320
390
12.0
93
1.8
2.2
20
1.8
275
8.9
1970-79
1540
550
13.9
110
2.2
2.5
24
2.0
310
8.9
1980-89
1560
590
15.5
117
2.5
2.7
28
2.2
343
8.1
1990-99
1710
730
17.3
127
2.9
2,9
32
2.4
432
8.0
Table 2c. Minerals per capita per day in the U.S. food supply by decade, 1909-99*
Year
Calcium
Phosphorus
Magnesium
Iron
Zinc
Copper
Potassium
Sodium
Selenium
Micrograms
1909-19
740
1440
380
13.7
12.8
1,9
3880
920
159
1920-29
810
1430
370
13.0
12.1
9
3810
1010
150
1930-39
850
1410
360
12.7
11.5
8
3770
1020
142
1940-49
990
1570
380
14.9
12.5
9
4040
1160
144
1950-59
960
1480
340
14.4
11.8
7
3670
1200
135
1960-69
920
1460
330
14.6
11,9
6
3500
1270
128
1970-79
910
1470
330
16,1
12.9
6
3490
1360
130
1980-89
910
1520
340
19.4
13.9
8
3530
1350
139
1990-99
970
1660
380
23.1
15,2
9
3790
1370
162
*See table notes.
16
Nutrient Content of the U.S. Food Supply, 1909-99
Table 3a. U.S. food supply: Percentage of macronutrients contributed by major food groups, 1909-19*
Foods
Food Dietary
energy Carbohydrate fiber
Protein
Mono- Poly-
Total Saturated unsaturated unsaturated
fat fat fat fat Cholesterol
Meat 13.3 0.1 0 24.3 32.3 30.2
Poultry 0.8 0 0 3.1 1.5 1.0
Fish 0.6 0 0 2.6 0.7 0.3
Total meat, poultry, & fish 14.7 0.1 0 30.0 34.5 31.5
Whole milk 5.1 2.5 0 9.0 8.4 12.5
Lowfat milks 0.7 0.7 0 2.6 0.2 0.3
Cheese 0,6 0 0 1.4 1.3 2.1
Other dairy 2.1 0.8 0 1.5 4.8 7.1
Total dairy 8.5 4.0 0 14.5 14.7 22.0
Eggs 1.8 0.1 0 5.2 3.3 2.5
Legumes, nuts, & soy 2.3 2.1 10.0 4.9 2.2 0.9
Grain products 37.6 54.8 49.2 36.7 4.1 1.6
Citrus fruits 0.2 0.4 1.4 0.2 0 0
Noncitrus fruits 2.7 4.8 11.4 0.9 0.5 0.2
Total fruits 2.9 5.2 12.8 1.1 0.5 0.2
White potatoes 4.0 6.3 9.7 3.7 0.1 0.1
Dark-green, deep-yellow
vegetables 0.9 1.4 3.5 0.6 0.1 0
Tomatoes 0.4 0.6 2.3 0.5 0.1 0
Other vegetables 1.2 1.9 10.1 2.1 0.3 0.1
Total vegetables 6.5 10.2 25.6 6.9 0.6 0.2
Butter 4.4 0 0 0.2 14.1 21.0
Margarine 0.6 0 0 0 1.8 1.4
Shortening 3.1 0 0 0 9.8 5.9
Lard, beef tallow 3.8 0 0 0 11.8 11.1
Salad, cooking oils 0.7 0 0 0 2.2 1.4
Total fats, oils 12.6 0 0 0.2 39.7 40.8
37.3
1.5
0.7
39.5
6.2
0.1
1.0
3.5
10.8
3.2
2.4
1.7
0
0.2
0.2
0
0
0.1
0.1
0.2
10.4
2.0
14.3
13.5
1.6
41.8
25.3
2.9
1.8
30.0
2.8
0.1
0.4
1.6
4.9
4.1
6.8
15.7
0
1.2
1.2
0.5
0.3
0.5
1.1
2.4
4.7
3.1
6.2
12.1
8.5
34.6
27.2
3.1
1.8
32.1
9.3
0.6
1.2
4.5
15.6
38.4
0
0.1
0
0
0
0
0
0
0
10.3
0.3
0.2
3.0
0
13.8
Sugars, sweeteners 12.8 23.0 0 0 0 0 0 0 0
Miscellaneous foods 0.3 0.5 2.4 0.5 0.4 0.3 0.2 0.3 0
Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0
*See table notes.
A Summary Report
17
Table 3b. U.S. food supply: Percentage of vitamins contributed by major food groups, 1909-19*
Foods
Vitamin A
Carotenes
Vitamin E
Vitamin C
Thiamin
Riboflavin
Niacin
Vitamin B^
Folate
Vitamin B^^
Meat
28.5
0
5.0
1.5
30.1
20.6
31.5
23.2
5.3
65.2
Poultry
4.4
0
0.8
0.4
0.7
1.9
5.2
2.5
1.8
2.6
Fish
0.6
0
1.6
0.1
0.6
1.0
3.0
1.5
0.5
9.6
Total meat, poultry, & fish
33.5
0
7.4
2.0
31.4
23.5
39.7
27.1
7.6
77.4
Whole milk
7.7
2.0
3.9
2.6
5.2
23.6
1.2
5.1
4.3
11.8
Lowfat milks
0.2
0
0.7
0.7
1.4
5.6
0.3
1.4
1.2
3.4
Cheese
1.2
0.2
0.3
0
0.1
1.1
0
0.2
0.3
0.7
Other dairy
4.5
1.2
1.8
0.4
0.8
3.8
0.2
0.6
0.6
1.1
Total dairy
13.6
3.4
6.7
3.7
7.5
34.0
1.7
7.3
6.4
17.0
Eggs
6.4
0
5.5
0
1.6
11.1
0.2
2.5
6.1
5.1
Legumes, nuts, & soy
0
0
6.4
0
6.1
1.6
3.1
3.0
21.6
0
Grain products
1.7
4.6
17.7
0.1
31.2
14.3
28.3
17.6
24.1
0.2
Citrus fruits
0.2
0.6
0.5
8.7
0.8
0.3
0.2
0.5
1.4
0
Noncitrus fruits
4.3
12.0
7.0
14.6
3.1
2.9
2.8
8.1
2.7
0
Total fruits
4.5
12.6
7.5
23.3
3.9
3.2
3.0
8.6
4.1
0
White potatoes
0
0
1.3
31.6
9.0
2.8
13.8
21.3
7.1
0
Dark-green, deep-yellow
vegetables
21.0
58.0
1.9
8.4
1.5
2.3
1.4
3.6
2.3
0
Tomatoes
2.8
6.7
3.4
10.2
1.8
1.2
2.0
2.2
2.5
0
Other vegetables
3.3
9.2
3.9
20.4
5.1
3.5
3.6
5.3
16.0
0
Total vegetables
27.0
73.9
10.5
70.6
17.4
9.8
20.8
32.4
27.9
0
Butter
13.0
4.1
4.3
0
0.1
0.4
0.1
0
0.2
0.3
Margarine
0
0
2.5
0
0
0
0
0
0
0
Shortening
0
0
19.7
0
0
0
0
0
0
0
Lard, beef tallow
0
0
2.2
0
0
0
0
0
0
0
Salad, cooking oils
0
0
9.4
0
0
0
0
0
0
0
Total fats, oils
13.0
4.1
38.1
0
0.1
0.4
0.1
0
0.2
0.3
Sugars, sweeteners
0
0
0
0
0.6
1.0
0.1
1.2
0
0
Miscellaneous foods
0.3
1.4
0.2
0.3
0.2
1.1
3.0
0.3
2.0
0
Total
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
'See table notes.
18
Nutrient Content of the U.S. Food Supply. 1909-99
Table 3c. U.S. food supply: Percentage of minerals contributed by major food groups, 1909-19*
Foods
Calcium
Phosphorus
Magnesium
Iron
Zinc
Copper
Potassium
Sodium
Selenium
Meat
1.4
17.4
6.6
16.1
29.8
114
9.9
27.3
7.0
Poultry
0.2
1.7
0.8
1.5
1.7
0.5
0.8
1.2
1.1
Fish
1.8
2.2
1.2
1.7
104
3.9
1.1
6.0
3.3
Total meat, poultry, & fish
3.4
21.3
8.6
19.3
41.9
15.8
11.8
34.5
11.4
Whole milk
42.5
17.2
9.5
1.0
7.9
14
10.3
14.1
7.1
Lowfat milks
11.9
5.0
2.2
0.2
2.2
0.4
3.1
4.0
2.8
Cheese
4.8
1.8
04
0.2
1.2
0.1
0.2
3.2
0.5
Other dairy
6.7
2.9
1.2
0.2
1.2
0.1
1.7
2.3
0.6
Total dairy
65.9
26.9
13.3
1.6
12.5
2.0
15.3
23.6
11.0
Eggs
2.6
5.0
1.1
4.2
3.4
0.2
1.3
5.5
7.7
Legumes, nuts, & soy
5.4
4.5
9.8
12.6
5.6
10.5
7.7
0.3
3.9
Grain products
7.9
28.5
36.0
33.1
24.1
27.5
12.4
2.9
63.0
Citrus fruits
0.8
0.2
0.4
0.2
0.1
0.3
0.7
0
0.1
Noncitrus fruits
1.8
14
4.1
3.2
1.1
4.9
7.3
0.7
0.4
Total fruits
2.6
1.6
4.5
3.4
1.2
5.2
8.0
0.7
0.5
White potatoes
1.6
5.5
9.5
9.5
5.2
22.0
23.5
1.1
0.3
Dark-green, deep-yellow
vegetables
1.3
0.8
1.3
1.7
0.7
24
2.3
0.7
0.2
Tomatoes
0.7
0.9
1.6
1.7
0.4
2.2
3.2
3.6
0.2
Other vegetables
5.2
3.3
5.7
5.4
2.8
3.7
74
5.0
0.6
Total vegetables
8.8
10.5
18.1
18.3
9.1
30.3
36.4
10.4
1.3
Butter
0.7
0.3
0.1
0.2
0.1
0.1
0.1
18.7
0.1
Margarine
0.1
0
0
0
0
0
0
14
0
Shortening
0
0
0
0
0
0
0
0
0
Lard, beef tallow
0
0
0
0
0.1
0
0
0
0
Salad, cooking oils
0
0
0
0
0
0
0
0
0
Total fats, oils
0.8
0.3
0.1
0.2
0.2
0.1
0.1
20.1
0.1
Sugars, sweeteners
1.4
0.2
2.0
3.1
0.7
2.9
1.5
1.7
0.7
Miscellaneous foods
1.2
1.2
6.5
4.2
1.3
5.5
5.5
0.3
0.4
Total
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
*See table notes.
A Swnmary Report
19
Table 4a. U.S. food supply: Percentage of macronutrients contributed by major food groups, 1990-99*
Mono-
Poly-
Food
Dietary
Total
Saturated
unsaturated
unsaturated
Foods
energy
Carbohydrate
fiber
Protein
fat
fat
fat
fat
Cholesterol
Meat
9.7
0.1
0
???
17.8
21.3
20.4
7.3
26.4
Poultry
4.2
0
0
13.4
6.5
5.7
6.2
6.8
14.2
Fish
0.6
0
0
3.4
0.3
0.2
0.2
0.5
3.1
Total meat, poultry, & fish
14.5
0.1
0
39.0
24.6
27.2
26.8
14.6
43.7
Whole milk
1.6
1.0
0.1
3.0
2.0
3.9
1.4
0.4
3.2
Lowfat mill<s
2.1
1.8
0.2
5.3
1.4
2.8
1.0
0.2
2.2
Cheese
3.2
0.2
0
8.0
5.6
11.2
3.7
0.8
7.0
Other dairy
2.6
1.9
0.1
3.7
3.3
6.4
2.2
0.6
4.0
Total dairy
9.5
4.9
0.3
20.0
12.3
24.3
8.3
2.0
16.4
Eggs
1.4
0.1
0
4.0
2.1
2.1
1.9
1.4
34.8
Legumes, nuts, & soy
3.1
2.1
14.3
6.3
3.8
2.1
4.0
5.6
0
Grain products
23.9
38.7
36.1
22.2
2.5
1.7
1.3
4.4
0
Citrus fruits
1.0
1.8
2.3
0.5
0
0
0
0
0
Noncitrus fruits
2.3
4.4
9.5
0.8
0.5
0.1
0.5
0.5
0
Total fruits
3.3
6.2
11.8
1.3
0.5
0.1
0.5
0.5
0
White potatoes
2.5
4.5
7.6
2.3
0.1
0.1
0
0.2
0
Dark-green, deep-yellow
vegetables
0.4
0.7
3.9
0.5
0.1
0
0
0.1
0
Tomatoes
0.6
1.1
4.2
0.7
0.1
0
0
0.2
0
Other vegetables
1.3
2.1
10.8
1.9
0.2
0.1
0.1
0.5
0
Total vegetables
4.8
8.4
26.5
5.4
0.5
0.2
0.1
1.0
0
Butter
1.1
0
0
0
2.8
5.5
1.9
0.5
3.0
Margarine
2.4
0
0
0.1
6.1
3.7
5.9
10.4
0
Shortening
6.6
0
0
0
17.6
15.3
26.0
9.6
0.8
Lard, beef tallow
1.2
0
0
0
3.1
4.5
3.3
1.1
1.3
Salad, cooking oils
8.8
0
0
0
23.2
12.3
19.2
48.1
0
Total fats, oils
20.1
0
0
0.1
52.8
41.3
56.3
69.7
5.1
Sugars, sweeteners
18.6
38.3
0
0
0
0
0
0
0
Miscellaneous foods
0.8
1.2
11.0
1.7
0.9
1.0
0.8
0.8
0
Total
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
'See table notes.
20
Nutrient Content of the U.S. Food Supply. 1909-99
Table 4b. U.S. food supply: Percentage of vitamins contributed by major food groups, 1990-99*
Foods
Vitamin A
Carotenes
Vitamin E
Vitamin C
Thiamin
Riboflavin
Niacin
Vitamin B^
b
Folate
Vitamin B,^
Meat
16.0
0
2.0
0.9
15.2
11.6
16.5
20.7
3.5
60.1
Poultry
3.0
0
1.4
0.8
1.6
3.7
14.7
11.4
2.0
5.1
Fish
0.3
0
1.0
0.2
0.3
0.5
2.9
1.6
0.4
8.7
Total meat, poultry, & fish
19.3
0
4.4
2.1
17.1
15.8
34.1
33.7
5.9
73.9
Whole milk
1.9
0.4
0.6
0.9
1.0
5.3
0.3
1.6
1.2
4.3
Lowfatmill<s
1.6
0.3
0.5
1.3
1.8
9.2
0.4
2.8
2.1
7.6
Cheese
5.0
0.7
0.9
0
0.3
4.1
0.1
1.1
1.3
4.2
Other dairy
7.8
0.6
0.7
0.6
2.0
8.6
0.5
3.5
1.3
5.5
Total dairy
16.3
2.0
2.7
2.8
5.1
27.2
1.3
9.0
5.9
21.6
Eggs
4.8
0
2.0
0
0.7
5.7
0.1
1.8
3.8
4.2
Legumes, nuts, & soy
0.1
0.1
5.6
0
4.3
1.5
3.9
3.6
16.1
0
Grain products
9.0
0.7
4.5
5.6
59.7
40.2
45.7
19.8
37.5
0.1
Citrus fruits
0.7
1.1
0.9
26.3
1.9
0.5
0.6
1.5
6.8
0
Noncitrus fruits
2.5
5.5
2.7
14.7
1.7
1.8
1.5
8.3
2.7
0
Total fruits
3.2
6.6
3.6
41.0
3.6
2.3
2.1
9.8
9.5
0
White potatoes
0
0
0.4
15.3
4.3
1.0
5.3
10.8
3.4
0
Darl<-green, deep-yellow
vegetables
31.0
71.0
1.3
10.4
0.8
0.8
0.7
2.4
2.6
0
Tomatoes
2.4
3.5
3.8
8.4
1.2
1.0
1.8
2.8
2.2
0
Other vegetables
3.0
7.7
1.8
13.4
2.5
2.3
2.2
4.7
10.9
0
Total vegetables
36.4
82.2
7.3
47.5
8.8
5.1
10.0
20.7
19.1
0
Butter
2.8
0.6
0.5
0
0
0.1
0
0
0
0.1
Margarine
5.9
2.3
8.6
0
0
0.1
0
0
0
0.1
Shortening
0
0
19.9
0
0
0
0
0
0
0
Lard, beef tallow
0
0
0.6
0
0
0
0
0
0
0
Salad, cooking oils
0
0
39.8
0
0
0
0
0
0
0
Total fats, oils
8.7
2.9
69.4
0
0
0.2
0
0
0
0.2
Sugars, sweeteners
0
0
0
0
0.1
0.7
0
0.2
0
0
Miscellaneous foods
2.2
5.5
0.5
1.0
0.6
1.3
2.8
1.4
2.2
0
Total
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
*See table notes.
A Summary Report
21
Table 4c. U.S. food supply: Percentage of minerals contributed by major food groups, 1990-99*
Foods
Calcium
Phosphorus
Magnesium
Iron
Zinc
Copper
Potassium
Sodium
Selenium
Meat
1.3
14.8
6.5
9.9
26.4
9.5
10.5
12.2
16.9
Poultry
0.9
7.1
4.1
3.6
7.7
2.3
4.2
3.8
7.7
Fish
0.9
2.3
1.6
1.4
2.1
1.6
1.3
2.6
4.7
Total meat, poultry, & fish
3.1
24.2
122
14.9
36.2
13.4
16.0
18.6
29.2
Whole milk
12.0
5.5
3.4
0.2
2.5
0.6
3.9
3.5
2.4
Lowfat milks
21.5
10.0
5.9
0.4
4.4
1.0
7.2
6.5
4.4
Cheese
23.1
9.7
2.3
0.8
6.4
0.5
0.9
14.0
3.1
Other dairy
16.3
8.3
5.1
0.4
3.3
0.6
6.9
7.5
2.4
Total dairy
72.9
33.5
16.7
1.8
16.6
2.7
18.9
31.5
12.3
Eggs
1.7
3.6
0.9
2.1
2.4
0.2
1.1
3.1
6.4
Legumes, nuts, & soy
4.4
6.1
13.4
7.6
5.5
19.7
9.3
0.3
7.1
Grain products
4.9
19.1
23.0
53.6
27.9
22.6
9.0
0.8
39.6
Citrus fruits
1.2
0.7
2.1
0.5
0.3
1.7
3.9
0.1
0.1
Noncitrus fruits
1.4
1.2
4.3
2.0
0.9
4.8
7.3
1.7
0.4
Total fruits
2.6
1.9
6.4
2.5
1.2
6.5
11.2
1.8
0.5
White potatoes
0.9
2.8
5.2
3.6
2.5
8.8
12.8
3.0
1.4
Dark-green, deep-yellow
vegetables
1.1
0.8
1.5
1.0
0.6
1.2
2.4
1.0
0.2
Tomatoes
0.9
1.0
2.3
1.6
0.7
4.1
4.7
11.8
0.2
Other vegetables
3.6
2.9
5.0
3.6
2.5
4.5
6.5
11.9
0.7
Total vegetables
6.5
7.5
14.0
9.8
6.3
18.6
26.4
27.7
2.5
Butter
0.1
0.1
0
0
0
0
0
3.4
0
Margarine
0.4
0.2
0.1
0
0
0
0.1
8.6
0
Shortening
0
0
0
0
0
0
0
0
0
Lard, beef tallow
0
0
0
0
0
0
0
0
0
Salad, cooking oils
0
0
0
0
0
0
0
0
0
Total fats, oils
0.5
0.3
0.1
0
0
0
0.1
12.0
0
Sugars, sweeteners
0.8
0.3
0.8
1.0
0.4
3.5
0.5
3.8
1.0
Miscellaneous foods
2.6
3.5
12.5
6.7
3.5
12.8
7.5
0.4
1.4
Total
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
*See table notes.
22
Nutrient Content of the U.S. Food Supply. 1909-99
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